Nova Scotia (Old Arcadia) Grated Potato Pie

Preparation info
    • Difficulty

      Medium

Appears in
The Potato Year: 300 Classic Recipes

By Lucy Madden

Published 2015

  • About

This recipe comes from the Journal American, published sometime in the 1950s. It would feed an enormous amount of people and would be fine for any celebration. Other names for this dish are Rappie Pie or Pâté à la Rapture. I reproduce it as it was passed on to me. It is obviously not a recipe to be tackled on one’s own.

Ingredients

  • 2 pecks (half a bushel) of potatoes
  • 5 lb (2.3 kg) chicken

Method

Cut up the chicken and the pork as for fricassee. Half of the salt pork should be in very small pieces. Season to taste. Cook the chicken, pork and onions in the biggest pan or pans you can find. Separate the meat from the bones and cut the meat into small pieces.

While the meat is cooking, peel and grate the potatoes. Fill a cheesecloth bag with as much potato as it will hold and squee